Acorn Ravioli with Toasted Hazelnuts, Chard and Coconut

The holiday season is finally upon us. My favorite time of the year. Snow is beginning to fall, fireplaces are finally being put to use, candles ablaze, holiday music playing gently in the background, and of course the best part of all, a constant supply of holiday treats. yum, yum. It is that time of year when all I really want to eat are hearty, warm, filling meals.... this particular dish is especially tasty with its roasted acorn squash, chard and cheesy ravioli. We brought this pasta dish to a Thanksgiving gathering, and it was quite a hit! The toasted  seeds, hazelnuts and coconut are a wonderful addition, giving the dish a nutty, crunchy finish. We used acorn squash for this recipe, however any type of squash would work wonderfully, especially butternut or delicata. So go ahead, take a bite, and enjoy this simply delectable dish.

Acorn Squash Ravioli with Toasted Hazelnuts, Chard and Coconut 

Serves 6 as a main entree, or 8-10 as a side 

Ingredients: 

~ 1 lb ravioli
~ 2-3 Tbs olive oil
~ fine grain sea salt
~ 2 yellow onions, chopped into strips
~ 1 medium squash (butternut, acorn, delicata, etc), chopped into 1/2 inch cubes
~ 1 bunch of swiss chard (Kale would be great too!), ribbed, and cut into small pieces
~ 1/4 c parmesan cheese
~ 1 c coconut flakes
~ 1/2 c hazelnuts
~ seeds from squash
~ zest from one lemon

In a large skillet on medium-high heat, add 1-2 Tbs of olive oil and squash cubes. Toss squash for 1 min uncovered. After the squash begins to cook, cover the pan and continue to heat the squash for another 2-3 minutes. Once the squash cubes are tender and partially browned, remove from heat and set aside.

Using the same pan, heat another 1-2 Tbs of olive oil and add the onion. Cook the onion until caramelized. Once the onions are fully cooked, add in the swiss chard and cook until the chard begins to wilt. Remove from heat and set aside. In a large pot of salted, boiling water, add the ravioli and cook (3-5 minutes) until they begin to float. Drain the ravioli and return to the pot. Add the onions, chard, squash, and parmesan cheese to the ravioli and mix until the cheese begins to melt.

While preparing the ravioli, heat the oven to 350 F, and mix the hazelnuts, coconut flakes and seeds on a baking sheet. Season with olive oil, salt and pepper and bake for 15 minutes, tossing the mixture every 5 minutes. When ready, the mixture should be golden brown and fragrant.

Prior to serving, toss the ravioli with the hazelnut mixture and lemon zest... and enjoy!

Food for thought:
~ Squash is a fantastic winter vegetable. Any type of winter squash will work wonderfully for this recipe. You can find winter squash at your local farmers market, coop or grocery store. Not only is it delicious, it is often quite reasonably priced!
~ Pumpkin seeds aren't the only seed worth saving. Instead of tossing out the seeds of the squash, you can bake them and either combine them in your meal for a crunchy finish, or save them for a quick snack later on. If interested in baking them... season with olive oil, salt and pepper and bake at 350 F for 15 minutes until golden brown.